1 Combine the prawns with all the ingredients. Mix well then cover and refrigerate for a minimum of 1 hour.

2 To make the mayo; bring a small saucepan of water to a boil. Add the rocket. After 30 seconds drain and put into iced water. When cold, drain again, pat dry and chop finely.

3 Put the egg yolks into a food processer with the wasabi, garlic and salt. With the motor running, gradually pour the oil in a thin stream until the mixture has thickened. Remove and stir in the rocket, creme fraiche and lime juice.

4 Remove the prawns from the marinade. Heat a grill until hot. Brush with oil and grill the prawns on both sides until lightly charred. Serve piled on a platter with lime or lemon wedges, a bowl of rocket mayo and plenty of napkins.